chermoula spice mix
pearl couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
currants(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
roasted hazelnuts(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into 2 cm florets. Slice the red onion into 2 cm wedges. Cut the peeled pumpkin into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower, onion, pumpkin and beetroot onto an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle over the chermoula spice blend (see ingredients list). Toss to coat then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, crumbled vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.
While the couscous is cooking, roughly chop the parsley and the roasted hazelnuts.
To the bowl with the couscous, add the roasted veggies and 1/2 the parsley. Toss to combine.
Divide the roasted veggie pearl couscous between bowls. Crumble over the goat cheese and sprinkle with the chopped hazelnuts. Garnish with the remaining parsley.